Insanely Easy Almond Cookies
These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Seriously, these almond cookies are magic!
They don’t take much time to make, require only handful of ingredients and one bowl, and make you feel good eating them! If that’s not magic, I don’t know what is.
I’ll take guilt-free cookies any day, especially if they taste like heaven.
Yeah, this isn’t a new recipe. I first shared it back in January, 2014, and it’s been my go-to cookie recipe since then. Also, they get ton of rave reviews from readers all the time!
And because I couldn’t get enough of these cookies last month, I decided it was time to update the photos and add a video to show you just how easy it is to make them.
Oh and Grant LOVES these cookies. And I feel good feeding it to him, because it’s not loaded with processed sugar, butter and all.
Not only are these gluten free cookies are delicious, they’re soooo EASY to make. ( <- Did I mention that already?) You just need one bowl to mix everything in, which literally takes less than 10 minutes.
TIP: I noticed that depending on the ingredients (kind of honey, or maple syrup, or almond flour, etc) you use, the batter can vary in texture a little bit. Say if your batter is a bit on dry side, feel free to add a little bit more honey, or coconut oil to moisten it. This cookie batter is quite forgiving.
Yep, no chilling required! Which is also an important point, because, you know, when cookie craving hits, you need it pronto. Am I right?
And for variation, you can add chocolate chips, coconut flakes, or quick oats. I’ve seen comments from readers that raisins are great addition too! I personally love coconut flakes because it adds more chewiness.
All in all, you’re going to LOVE these paleo cookies.
Chewy Almond Cookies
These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Yield: About 16 cookies
Prep Time:10 min
Cook Time:8-10 min
Total Time:20 min
Ingredients:
- 2 cups (7oz/200gr) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120gr) raw honey
- 4 teaspoons (20gr) coconut oil, melted
- 2 teaspoons pure vanilla extract
Optional Add-ins: ½ cup semi-sweet chocolate chips, coconut flakes, or quick oats.
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown. The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
- Store the cookies in airtight container in the fridge.
Nutritional information doesn’t include the optional add-ins.
Nutrition Information
Yield: About 16 cookies, Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 117 Calories
- Total Fat: 8.1g
- Sodium: 76.7mg
- Carbohydrates: 9.9g
- Sugar: 7.4g
- Protein: 3g
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This recipe was originally published on January 22, 2014.
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So darn good!! Perfect texture. I did half vanilla extract and half almond. Mixed in walnuts and pressed a few chocolate chips on top of each. Absolutely delicious! Kept very well in the fridge for the day that they lasted. The texture didn’t get weird over time either like some other GF recipes do. My husband is demanding his second batch in 2 days, so off to the kitchen I go! 🙂
Very good! I made a half batch to not use all of my precious almond flour in case I didn’t like them. Used almond extract instead of vanilla and a few chocolate chips. Glad I only made a half batch as I may eat them all in one day, it made about 8 small cookies. I will make again for sure.
Hi, Linda. So glad you enjoyed the cookies!! They do disappear pretty quickly! 🙂 Thank you for your feedback!
I used maple syrup instead of honey and they turned out great. I also added cinnamon to half the batch – also great 🙂
Thank you for the recipe 🙂 so simple and quick, and delicious! I like how versatile this cookies can be. I added lemon juice and lemon zest, and fresh pineapple, that I cut into small pieces. Baked for 10 min.
Irina, so glad you loved the cookies!! And thank you for sharing your adaptation. I never thought of adding lemon juice and zest, and pineapple, but now I can’t wait to try it!
I love this recipe. I try different things to add to it for variety. I also tried Agave syrup as the sweetener which was just ok flavor wise, but made it more vegan friendly. I might try 100% real maple syrup next.
Hi, Kristi! So happy you love the recipe! And definitely try maple syrup, I love it with maple syrup too!
I’ve been doing low carb diet for about 2 years and tried to “convert” my husband. Of all the cookie recipes I’ve tried, this is THE best! Even my hubby is having a hard time keeping his hands off the zip lock freezer bag full of these yummy, chewy morsels of goodness I have hidden between the packages of frozen vegetables in the freezer! I made them exactly as you prescribe using mini chocolate chips and chopped pecans as optional additions. Oh–I also used 1 tsp of vanilla extract and 1 tsp of almond extract instead of 2 tsp vanilla. Thank you so much for sharing this chewy, wonderful recipe!
Wow, your feedback means so much, Diane! So happy you tried this recipe. I’ll try almond extract next time. Sounds real good. Thank you so much for your feedback!
Hi Shinee. I was wondering if I could use oat flour instead? At least its healthier than white or ww. Thank you. Ill try them as soon as I hear back from you 🙂
Hi, Carrie. Unfortunately, I have no experience with oat flour and never tested this recipe with oat flour, so no advice.
OMG These are the best cookies I’ve ever made. They have just the right texture (soft) and taste (yum) that I love in my cookies. Thanks for this recipe. My second batch I added chopped walnuts, chopped cashews, pumpkin seeds and raisins. Absolutely amazing. My new go to recipe. Who am I kidding? I’ll never make anything else.
Rickey, I’m happy to hear you found this recipe and loved the result. Thank you for sharing your feedback.
I’ve made these twice now: first time I sed chips and neglected to put them in an airtight container in the fridge. The next morning they were soggy soft but still delicious. The second time I made them with almond flavoring and vanilla and left out the chips. SO GOOD!! Zoe’s Kitchen make an amazing lemon cookie and the texture of these almond cookies reminds me of them. So I’m going to try making them with lemon zest and a little lemon juice next. Love this recipe, as it is also GAPS legal after Stage 5.
Hi! Absolutely LOVED this recipe. I ended up making some with chips, some with peanut butter, and some with oatmeal and raisins!! Soooo good! Just wondering how long these last in the fridge? And if they are freezer safe?Thanks for the lovely recipe!
Hi, Allison. Sorry for delayed response. I think the cookies should be good in the fridge for up to 5 days, but mine never lasted that long. And yes, you can freeze these as well.
I added sugar free chocolate chips chips and they are delicious!!! My 8 year old son loves them too!
Awesome!!! Thank you, Laura!
Wow!!! Been gluten free for 3 yrs and this is the best cookie recipe I have ever tasted. My gluten/sugar eating husband loves them. Thanks now I have a little treat I can grab, if they last that long.
Wow, this’s quite a compliment, Vickie. Thank you for your feedback!!
Easy to make and great taste. I added both coconut and chips. Loved them.
Thank you, Liz!
This recipe is SO good!! I’ve been searching high and low for a gluten free, dairy free cookie and this one takes the cake. I used Trader Joe’s Almond Meal vs flour and maple syrup as the sweetener. I also added both almond and vanilla extract. They took longer to cook…around 12 min. But wow! The texture, the flavor! Wow. Thank you!!
OH my gosh! I was looking for a recipe that didn’t involve a lot of fuss or sweetners that I didn’t have on hand. Honey is the sweetner and it is sooo good! I got 26 cookies and added a little not sweetened coconut flakes. I can’t wait for them to cool completely. The warm cookie is delicious!
Rhonda, so glad you gave this recipe a try. It’s our favorite cookie recipe, because it’s soo easy. 🙂 Thank you for your feedback!
These cookies won’t last long in my house!
Thanks, Toni!
Love that these are allergy free!
Thanks, Alida.
Excellent cookie that is gluten and egg free
Thanks, Val, for your feedback. Glad you liked them!
No flavour and dry. Will not be making these again!
Sorry to hear you didn’t like the cookie, Kathy. Hope you’ll find the one you like.
These cookies are insanely delicious and soooo easy! I didn’t have almond flour so I ground up almonds in my food processor and then added all the other ingredients (except add ins) to the food processor to mix. My add ins were dark chocolate chips and also shredded coconut to half the cookies. Thank you so much for sharing this recipe. It is sooo difficult not to them all at one time haha
HB, so so glad you tried this recipe. It’s my favorite cookies. Thank you for your feedback and sharing your experience.
great cookies love it I dit make two times at week.
Awesome, Viviana. So glad to hear you made and loved the cookies!! Thanks for your feedback!
Yum! I used 4T coconut oil and a bit less sweetener. Mine were a bit bigger, delicious and super nice looking. I’ll make them again. Maybe later today 😊
Great to hear you loved these cookies, Terry. Thanks for your feedback!
These are amazing finally a cookie i can eat. Do you know the calorie content ?
Hi, Heather! So glad to hear you loved the cookies. I just updated the recipe with nutritional information.
Best cookies yet. Super easy and totally yummy. This one is certainly a keeper in my house.
Yay, SO happy you loved these, Christiane! Thank you for your feedback!
Can I use coconut flour instead of almond flour?
Hi, Susan. I’ve never tried this recipe with coconut flour, and I have no experience baking with coconut flour. But I think someone commented that coconut flour has different absorption and it may require some tweaking.
These cookies are the bomb!!!!! Only thing i did was add dark chocolate chips!!!! Omg it hit the spot!!! Thank you so much!!! Bye bye chips ahoy!!!!!
Yay, so happy you tried these cookies, Ladi! It’s my favorite choc chip cookies that I feel good about eating. 😉 Thank you for your feedback.
Oh lordy…these pose a huge problem. I made them yesterday and produced about 14 cookies. They were gone by the time we went to bed. Hubby asked me to make them again today. Another 14 gone in about an hour. So good! Thanks for sharing the recipe. Yesterday I misread the recipe and used 4 TBSP instead of 4 tsp of coconut oil. No one seemed to mind. I course corrected today and added about 5 tsp of coconut oil and no one minded. Such a forgiving recipe!
Hi there! Thank you for sharing your feedback. I’m so glad you all are loving the cookies. And you’re so right, it’s very forgiving! 🙂
I’m going to make these today and use maple syrup or light agave nectar instead of honey and make them vegan! Wish me luck! ☺
Hi, Deborah! Hope the cookies turned out good for you. I love making these cookies with maple syrup, and hope you did too. And I’d love to hear your feedback if you tried with agave nectar, as I never tried that before.
As it turned out, I didnt have enough Almond Flour! I’m saving all my almond meal! ( I make almond milk every other day.)
I’m definitely going to make them though and I’ll be sure to let you know how it goes!
Sounds good. Thanks, Deborah. Looking forward to your feedback. Quick question… Do you use almond meal that’s leftover from almond milk?
Hi Shinee, I do but I dry it and then blitz it in my food processor to make the flour. ☺
I just made these and they are fantastic! I did add a 1/2 teaspoon of almond extract too. Instead of scooping them, I used a teaspoon and rolled them in my hands. I baked them just like that. They came out so good! Thanks for the fabulous recipe.
Hi, Sue. So happy to hear you loved the recipe. Thank you for your feedback!
This is a perfect base recipe, one I’ve been searching for all over! First time baking them I made a dark chocolate ganache and drizzled it over the top. Next time I might top with orange zest and sliced almonds. So many ways to change up the flavors here. Thank you so much for sharing! I did have to bake a little longer but I have a convection oven so that makes a difference.
Maggie, so happy you tried this recipe! You’re right, it’s perfect base recipe and you can play around with different flavors! Orange zest sounds so good too. Thank you for your feedback!
I just made these..very tasty! I would love to have a slightly more toasted almond flavour…but I didn’t want to overbake them. Can they handle more than 10minutes baking time? Loved how simple the ingredients were. Will make these again.
Hi there! Yes, you can bake longer if you want to, just keep an eye on them so they don’t burn. Thank you for your feedback. So glad you made and loved them!
I wonder what would happen if you toasted the almond meal in a dry skillet before combining ingredients. You may get the flavor you’re looking for.
Hi, Nick. That sounds like a great idea and it might actually add more toasted flavor. Thank you for chiming in!
So easy and delicious! Thanks for sharing this recipe. Lovely chewy texture. Do you know if these would freeze ok?
Hi, Em. So glad you loved the cookies. Yes, these cookies freeze beautifully!
These cookies have become our favorites! Why do you recommend they be placed in the fridge for storage however. I personally do not like putting them in the fridge. I feel like it changes texture and taste.
Hey, Teresa. Good note, I’ve noticed that sometimes depending on the type of honey I use, some cookies need to be refrigerated, or they get kind of soft. But I haven’t had that happen for a while now. And I store mine in a cookie jar just fine too.
So I did half a recipe because I had a late night craving and didn’t want to go crazy. But I added a TBSP of peanut butter and chocolate chips. SOOOOO good!!I would make these over normal cookies any day.
Hi, Maribeth! So happy to hear your loved these cookies, and I love your PB addition! And I agree I tend to make these cookies way more often than the traditional ones because it’s just so easy, and tasty! Thank you for your feedback.